酒店管理筹建FoodBeverageCritical Path p66集团连锁酒店管理叶予舜.docx

1、酒店管理筹建 Food Beverage Critical Path p66集团连锁酒店管理叶予舜酒店管理筹建 Food & Beverage Critical Path集团连锁酒店管理Hotel Opening DateToday =7-Feb-19Days Remaining524 21-Jul-20Person CriticalStart NoDuration%Food & Beverage 餐饮部Respo.TaskLater ThanInStatusDone#TaskWeek Weeks1KEY PERSONNEL START DATES (indicative only - sub

2、ject to size of operation)主要人员开始工作日安排1.1Start date for Food & Beverage Director 餐饮总监开始工作日1.2Start Date for Executive Chef行政总厨开始工作日1.3Start date for Catering Director 宴会服务总监开始工作日1.4Start date for Food & Beverage Administration Assistant 餐饮部助理开始工作日1.5Start date for Chief Steward 总管事开始工作日1.6Start date

3、for Exec Sous Chef 行政副总厨开始工作日1.7Start date for Restaurant Manager 各餐厅经理1.8Start date for Bar Manager酒水部经理开始工作日1.9Start date for Banquet Manager 宴会厅经理开始工作日1.1Start date for Room Service Manager 送餐服务部经理开始工作日1.11Start date for Chinese Master Chef中厨房主厨2OPENING ASSISTANCE (optional, subject to size and i

4、mportance of Food & Beverage operation)开业准备2.1Identify Food & Beverage professionals from other Wanda Hotels Group properties who could provide assistance pre and short term post opening.确认开业支持人员 3PLANNING计划3.1Obtain the critical path checklist and update it 获取开业关键工作计划表并做必要更新 3.2Obtain Wanda Hotels

5、Group Food & Beverage standards/ F&B Concept Statement 获取万达酒店管理公司餐饮标准及本酒店餐饮概念3.3Obtain Wanda Hotels Group Policies & Procedures relating to Food & Beverage 获取万达酒店管理公司有关餐饮的政策与程序3.4Obtain Wanda Hotels Group nominated suppliers list for Operating Equipment and Furniture, Fixture & Equipment 获取万达酒店管理公司合

6、格产品供方库名单4MARKET RESEARCH / MARKETING / COMPETITION 市场调查、市场计划、竞争情况4.1Conduct competition analysis (including pricing)竞争调查（包括价格）4.2Obtain market details from sister properties 从其他业主企业获取市场详情4.3Conduct local customer research (demographics)调查本地消费人群的习惯4.4Obtain shopping reports (hotel rest & individual o

7、utlets)获取购物中心报告（带酒店和单体餐饮）4.5Obtain latest menus from key competitors 获取主要竞争者的最新菜谱4.6Obtain operating times of key competitors outlets了解主要竞争者的营业时间4.74.8Obtain samples of competitors advertising / promotions 获取竞争者广告及推广的资料4.9Develop Focus Group including socialites & Food/Wine related press 关注高级社交活动及餐饮

8、活动的媒体披露4.1Develop pre opening marketing plan 计划筹备期市场计划4.11Develop Food & Beverage Marketing plan (general, specifics under each outlet)完成餐饮的市场计划（整体或按不同餐厅分类的）4.12Develop Food & Beverage Advertising Strategy and budget (in-house + external) 完成餐饮广告策略及预算（店内及店外的）4.13Establishment of mailing list 建立信件发送清单

9、4.14Develop Calendar of Promotional Events (general, specifics under each outlet)完成餐饮推广日历（整体和单个餐厅的计划）4.144.165RECRUITMENT 招聘5.1Prepare List of Key Food & Beverage positions w/ recruitment dates 列明餐饮部关键岗位人员到岗时间安排5.2Develop staffing guidelines for each Food & Beverage dept 完成餐饮部各分部门人员编制5.3Key position

10、 briefs (qualifications) to Human Resources.将关键人员任期条件发给人力资源部5.4Start Interviews for Key personnel 开始面试关键职位候选人5.5Conduct Rank & File interviews / Mass Interviews 在酒店大招聘中物色普通员工5.6Conduct Rank & File recruitment w / starting dates 安排普通员工入职5.7Prepare Benefits breakdown per position 按职位编制福利明细5.8Engage Ca

11、sual Labour Pool (agency or direct) 建立临时工联系库（外包公司或直接联系）6FOOD & BEVERAGE ADMINISTRATION餐饮部的行政事务6.1Prepare Concept Statements finalisation/develop detailed operating concept完成餐饮概念描述及餐饮运作概念明细6.2Establish Openings days & hours 开业日的准备6.3Recruit Admin Assistant 聘请餐饮行政助理6.4Prepare outline of operating manu

12、als for each Food & Beverage sub dept (to be handed over to outlet managers & key dept heads at later stage)准备各餐饮分部门的运作手册纲要（交给各餐厅经理及进而交给餐饮部主要人员）6.5Review architectural & interior design plans for all Food & Beverage areas with General Manager & Project Manager 与总经理及项目部经理讨论所有餐饮区域的建筑设计及室内设计方案6.6Conduc

13、t Research Lease out opportunities 探讨外租的可能性6.7Create pre opening press kit including mini menus for all Food & Beverage outlets 制作开业筹备工具单发放给所有餐厅（例如简易菜单）6.8Develop entertainment policy & requirements and select a reputable agent挑选声誉好的演艺公司，制定娱乐演出计划6.9Prepare incentive scheme for referral from Front Of

14、fice staff 为前台员工推销餐饮行为制定奖励方案6.1Plan presentation of menus and tasting for General Manager & Executive Committee members 安排菜单展示及行政级人员试菜6.11Plan presentation of menus and tasting for Outlet Staff 安排餐厅员工的试菜6.12Plan presentation of menus and tasting for Front Office Staff安排前台员工试菜6.13Prepare Food & Bever

15、age Organizational chart 完成餐饮部组织架构图6.14Prepare Sub Dept Organizational charts 准备餐饮分部门的组织架构图6.15Establish Selection of Newspapers 挑选客用报纸6.16Obtain the critical path checklist and update it 获取关键行动计划并做必要更新 6.17Prepare Advertising budget 准备广告预算6.18Obtain defect & punch lists per section (Service, Kitche

16、ns, Bars, Stewarding, etc) 获取餐饮各分部门的工程问题清单及施工装修缺陷表7CREATIVE DESIGN 创造性设计7.1Designate a creative agency 挑选有能力的设计公司7.2Prepare list of printed material requiring design inc menus (all outlets)确认印刷品的材质及设计菜单7.3Set plan for creation / proof / print / delivery of all printed material - dates to be set 设立各类

17、印刷品的设计、校样、印制、送货时间节点的控制表7.4Obtain design proposal for outlet logos 制定所有餐厅标志的提议7.5Obtain firm bids for all printed material 印刷品的招投标7.6Issue purchase orders w/delivery dates 发出印刷品订单并确认交货时间8CONSTRUCTION RELATED 建筑相关部分8.1Review design/kitchen drawings 查阅厨房设计和图纸8.2Obtain Furniture, Fixture & Equipment lis

18、t per location/outlet 获取所有餐厅的家具、设施设备的配置清单8.3Schedule Preliminary Health Inspection (consulting) 健康检查的初步安排8.4Schedule Preliminary Fire Safety Inspection (consulting) 消防安全的初步检查8.5Set Kitchen On day (all equipped to be tested)设置厨房设备测试日8.6Obtain Operating Manuals for all Equipment 获取所有设备的操作手册8.7Schedule

19、 Deep Cleaning of all areas with HOUSEKEEPING and STEWARDING after contractors move out 交接后的大清洁安排8.8Obtain list of supplied artefacts 获取艺术装饰品清单8.9Obtain local government requirements 了解本地政府消费的需求8.1Conduct Hand over & Defects inspection 按计划办理交接及检查装修缺陷9LICENSES证照9.1Identify License Requirements 确认所有所需

20、证照9.2Follow up to receive licenses 跟进获取证照9.3Attend training on licensing laws if available and if required. 参加按要求应该参加的法律事务方面的培训10OPERATING EQUIPMENT & FURNITURE, FIXTURE, & EQUIPMENT营运物品及开业物资10.1Establish par stocks for key operating equipment 建立主要运营设备标准存货量10.2Obtain catalogs from suppliers 获取产品目录10

21、.3Review Budget for Operating Equipment & Furniture, Fixture & Equipment 检查营运物品预算10.4Create / Review purchase list for glassware, chinaware, plasticware, silverware & kitchen utensils. Revise quantities and selections as appropriate.编制检查玻璃制品、瓷器、塑料制品、银器和厨房用具采购清单，关注采购数量及品种的挑选10.5Create / Review purcha

22、se list for buffet equipment. Revise quantities and selections as appropriate 编制及检查自助餐设备购买清单，关注采购数量及品种的挑选10.6Create / Review purchase list for linen. Revise quantities and selections as appropriate编制及检查布草购买清单，关注采购数量及品种的挑选10.7Create / Review purchase list for Furniture, Fixture & Equipment items (inc

23、luding kitchen equip, banquet tables etc). Revise quantities and selections as appropriate.编制及检查家具、设施设备购买清单，关注采购数量及品种的挑选10.8Reserve fund from budget for post opening top-up or last minute purchases.准备必要的资金以备开业之需或紧急采购10.9Set calendar for receiving of Operating Equipment by supplier - provide specific

24、 dates and times 安排好营运物品的收货时间，10.1Block large area in the hotel (e.g. ballroom) which will enable you to receive, account for and issue all equipment to the outlets or store安排适当地方方便收货、点货、发货10.11Prepare operating equipment manual in order to complete upon delivery (list of supplier, opening inventory

25、 etc)10.12Establish Kitchen HACCP (Hazard Analysis and Critical Control Point) requirements 建立HACCP控制系统11KEY FOOD & BEVERAGE SUPPLIES 食品、饮品供应11.1Prepare selection of Coffees & Teas 挑选咖啡、茶11.2Prepare Selection of Wines & Beverages 挑选红酒、饮料11.3Prepare Selection of Pouring Brands (liquor) 挑选洋酒品牌11.4Prepare Bar Snack Mix 挑选酒吧小吃类物品11.5Establish In Room Coffee se